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A kind of parboiled, dried, cracked wheat made from whole wheat kernels, bulgur wheat is an amazingly high-fiber, high-protein, low-fat, low-calorie whole grain common in European, Middle Eastern and Indian cuisine and a staple for thousands of years in the Eastern Mediterranean region. Bulgur wheat is delicious in traditional dishes such as kibbeh and tabbouleh, pilaf and salad. It also makes a nice hearty hot cereal and is great for adding depth and body to veggie burgers, soups, stews and stuffings. Quick cooking and ready for use within minutes.
For the uninitiated, bulgur wheat is similar in taste and texture to brown rice. Its chewy texture makes it an excellent meat replacement in such dishes as tacos and chili. Use it to add heft to soups and stews, and in any recipe that calls for rice, quinoa, couscous or similar. See our recipes here.
